If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!
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4.67 from 3 votes

Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 676kcal
Author: Mirlandra

Ingredients

Pineapple Filling:

  • 2 pounds pineapple chunks + any juice see note
  • 3 Tbsp. corn starch
  • ½ cup brown sugar
  • ½ tsp. cinnamon
  • 1/8 tsp. salt
  • 2 Tbsp. butter

Crisp Topping:

  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 Tbsp. cinnamon
  • 11 Tbsp. salted butter melted

Instructions

  • Preheat the oven to 375 F.
  • If your pineapple is frozen, thaw on counter or in microwave. Reserve all the juice from cutting or thawing. Cut all the pieces into small, bite sized chunks and place in a large, heavy bottom pot.
  • In a small bowl combine the corn starch and reserved juice, whisking until all lumps are gone (if you have no juice use 2/3 cup cold water). Pour the mixture over the pineapple chunks. Add the ½ cup brown sugar, ½ tsp. cinnamon, the 1/8 tsp. salt, and the 2 Tbsp. butter. Bring the mixture to a boil over medium-high heat, stirring often enough to prevent burning. While it cooks proceed with the topping.
  • In a medium bowl stir the brown sugar, flour, oats and cinnamon until well mixed. Pour the melted butter over and use a fork to stir until the butter is well incorporated and mixture is lumpy / wet.
  • After the filling has come to a boil, pour it into a 9”x9” casserole pan. Use your hands to scatter the topping mix evenly over the filling.
  • Bake for 25- 30 minutes until the crisp is bubbly at the edges and the topping is golden-brown.
  • Crisp can be served piping hot or served at room temperature (it will firm up more at this temperature). Serve as a side dish for holiday meals with roasted ham or as a dessert with French Vanilla ice cream or whipped cream.

Notes

What kind of Pineapple is best?  I like using fresh pineapple or frozen (that has been thawed) for this dish.  Canned pineapple does not have a good flavor / texture for this recipe.  We eat a lot of pineapple so I tend to buy the big bags of frozen at Costco.   

Nutrition

Calories: 676kcal | Carbohydrates: 52g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 275mg | Potassium: 112mg | Fiber: 3g | Sugar: 18g | Vitamin A: 800IU | Calcium: 61mg | Iron: 1.9mg